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Falafel is made into great sandwiches in the Arabic pita bread with a tad bit of Hummus, pickles and a simple cucumber and tomato salad, in addition to the famous Tahina Sauce!


1 cup dried peeled fava beans [fool], soaked overnight
¾ cup dried chickpeas [hummus], soaked overnight
1 onion, chopped finely
1/3 cup minced parsley
2 tbsps minced cilantro
1 garlic clove, minced
1 tsp baking powder
1 tsp salt
¾ tsp ground cumin
3 tbsps water
olive oil for frying

Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt and cumin. Pulse to form a coarse paste. Add the water and process until the mixture is gritty but fine and bright green. Scrape the paste into a bowl.

Heat 2 inches of oil for frying, scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes.

Drain on paper towels set over a wire rack and serve hot.

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